Identifying ideal product composition of chocolate‐flavored milk using preference mapping

Abstract

The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk samples and to link the existing variations to consumers’ liking data using External Preference Mapping (EPM). Thirty‐four commercial chocolate milk samples systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk samples varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers (n = 235) evaluated these 10 chocolate milk samples for overall liking using a 9‐point hedonic scale. Significant differences (p < 0.0001) were observed in the hedonic ratings of these 10 samples, and consumers were grouped into four clusters using Hierarchical Cluster Analysis (HCA), each cluster showing a preference for different products. EPM was applied to the consumer liking data to reveal the ideal product composition of chocolate milk acceptability. Chocolate milk samples 4 (OAK chocolate) and 6 (OAK thick death by chocolate) with 10.6%–10.9% sugar, 3.4%–3.5% fat, 3.5%–3.6% protein and 0.05% salt were identified to have the highest appeal satisfying between 70% and 80% of consumers assessed. Practical Application The results of this research could be applied for the reformulation of a new product to ensure that the product composition including sugar concentration is critical to influencing the sensory perception and consumer acceptance of the product. In addition, the results provide an ideal product composition along with sugar concentration that can be used as a standard or control mark for sugar reduction target.

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

“…They announced that adding fruits to milk especially with high fat, significantly enhanced Zinc and Iron, carotenoids, and other photochemical bioavailability, their transportation and uptake in vitro, compared to ordinary fruit juice/milk. Furthermore, flavored milk drinks can alleviate low consumption of ordinary milk, especially in children (Cilla et al., 2012; Garcia‐Cayuela et al., 2018; García‐Nebot et al., 2009, 2010; García‐Nebot et al., 2010; Jouki et al., 2021; Lemmens et al., 2014; Mahato et al., 2021; Oduro et al., 2021). The development of new flavored milk beverage formulations which are highly accepted by consumers is one of the driving forces of dairy factories.…”

Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

“…Recently, Mahato et al (2021) applied external preference mapping to the consumer liking data in order to reveal the ideal product composition of chocolate milk acceptability. These authors reported that the content of fat, salt, and sugar were associated with a liking for chocolate milk, while protein did not affect liking [38]. In other work, Volpini-Rapina et al (2012) evaluated the sensory profile of orange cakes with added prebiotic compounds (inulin and inulin/oligofructose) and standard cake (without prebiotics).…”

Physicochemical properties and microbial safety of reduced‐sugar chocolate‐flavored milk

“…Based on the preliminary trials from our previous study (Mahato, Oliver, et al, 2021), 50% of added sugar (w/v) reduction was deemed possible with lower and upper limits of stevia sweetener (TASTEVA, 5 and 100 mg/L, respectively) and monk fruit extract (PUREFRUIT, 50 and 100 mg/L, respectively). Hence, it was considered for the optimization by Response Surface Methodology (RSM) experimental design software.…”

“…Consumers were asked to evaluate the sensory attributes (overall liking, appearance, aroma, sweetness, mouthfeel, and aftertaste) on a 9-point hedonic scale (1 = dislike extremely to 9 = like extremely). During the evaluation, plain crackers and still mineral water were taken to cleanse the palate between samples (Mahato, Oliver, et al, 2021). The evaluation was conducted under white light and in sound-controlled partitioned sensory booths at room temperature in the CASS sensory laboratory, Deakin University.…”

“…Considering the health benefits of sugar reduction (Mahato et al, 2020), our previous study evaluated consumer acceptance of a chocolate‐flavored milk formulation that replaced 50% of added sugar (w/v) with natural sweeteners, namely stevia and monk fruit extract (Mahato, Oliver, et al, 2021). Stevia ( Stevia rebaudiana ) is one of the natural non‐nutritive sweeteners commonly used in dairy products such as yogurt and ice cream, even in baked goods and soft drinks (Guggisberg et al, 2011; Ozdemir et al, 2015).…”